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Lamb and Artichoke Brochette with Dandelion, Goat Cheese and Olives
Recipe from Chef Reed Hearon, Black Cat Dinner, San Francisco, CA

Serves 4
  • 8 ounces lamb
  • 4 artichokes
  • One quarter loaf of levain or a peasant-type whole wheat bread
  • 4 ounces of bacon slab, unsliced
  • 8 skewers/sprigs of rosemary
  • 1 bunch of dandelion greens
  • 2 ounces of goat cheese
  • 12 Nicoise olives
  • One-quarter cup olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
Trim fat from lamb meat and cut into 1 inch cubes. Peel away outer leaves from the artichokes leaving just the tender pale green yellow leaves. Cut the artichokes in half and scoop out the furry choke inside with a spoon. Cut the artichokes lengthwise into quarters and store in water with a little lemon juice until needed. Cut the bread into 1 inch cubes. Cut the bacon into 1 inch by one-quarter inch lardons and saute briefly to render the fat. Pull off the needles from the rosemary skewers leaving 1 inch of needles at the bottom for decoration. Assemble the skewers alternating with one piece of lamb, two artichoke wedges, two bread cubes and two bacon lardons. Drizzle the skewers with oil, season with salt and pepper and grill on a hot grill until the lamb is medium rare, about two minutes per side. Toss the dandelion, olives and goat cheese with the vinegar, oil and salt and pepper to taste. Place the skewers on the plate with the salad.

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